In large mixing bowl, combine minced onion, garlic, steak seasoning, taco seasoning, and worchestire sauce, with a wooden spoon, slightly grinding the ingredients together. Add ground beef, and salsa, and combine with wooden spoon, or hands. Separate the mixture into 12 even balls. Shape one ball at a time into about a 1/2 inch patty. Place one slice Habanero cheese on bottom patty. Work another ball into a patty and place on top of Habanero cheese and first patty. Work these patties together to form one large hamburger patty. Be careful to seal the edges in order to seal in the cheese. Repeat process until all beef and Habanero cheese is gone, and 6 large burgers are made. Place burger patties in freezer until grill is ready. Place approximately 2 lbs Kingsford Charcoal briquets in a pyramid on a cookie sheet in bottom of grill, add lighter fluid and light per package directions. Get grilling surface prepared, by cleaning it with a grill brush, while there is still flame enough to do so. Knock the coal pyramid down and close the grill lid for 5-10 minutes or until grill grates are hot. Retrieve burgers from freezer, and place on grill. Cook burgers for 12-15 minutes on each side for a well done burger. Add sliced pepperjack to top burgers just before done, in order to allow the cheese time to melt. While burgers are grilling, fry bacon in skillet or bake in oven. Prepare the buns by slicing them lengthwise and lightly toasting, preferably on the grill. Lightly spread Miracle whip on bread and place burger patty on bun, with 2 slices of bacon (cut in half) on top.